The process is quite easy — and much information is available on the web on this — cut the fat (from 1/4 pig I bought), cover with water in a pot, and parboil. The lovely, clear fat then solidifes and separates from any remaining water into a gelitinous substance (which we feed to the animals); the fat I use for pies. I freeze the extra lard until I am ready to use it.
|Pressing water from the fat|
|Making the pie crust|